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Influence of Thawing Methods on Several Properties of Rabbit Meat

DOI JASI

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  • 解凍法の違いが食肉の諸性質に及ぼす影響について
  • カイトウホウ ノ チガイ ガ ショクニク ノ ショ セイシツ ニ オヨボス エ

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Abstract

Rabbits were slaughtered by exsanguination after stunning and Longissimus dorsi muscles were excised after 17 hr storage at 0℃. These muscles were sealed tight in polyvinyl chloride bags and were frozen and stored for 3 months in a -25℃ freezer. These were then thawed by the following three methods: (1) 10 hr in 4℃ still air; (2) 3 hr in 20℃ still air; (3) 1 hr in 14.5℃ running water. These thawed muscles were then stored at 4℃ until 24 hr from the beginning of thawing, when they were measured for several properties. Thawing loss was largest for 20℃ air thawing and smallest for running water thawing. The amount of protein extracted from myofibrils with Weber-Edsall solution was largest for running water thawing and smallest for 4℃ air thawing. Thawing methods gave no differences in contractility, fragmentation and ATPase activity of myofibrils, and pH and water holding capacity of raw and heated muscles. The above results indicate that small pieces of frozen rabbit muscle can be thawed quickly in running water as well as being thawed slowly in cold air.

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